2 Tablespoons Unsalted Butter
1 Teaspoon Sugar
Dash of Salt
1/4 cup Butter milk
1/2 Cup Marsala Wine
1 Egg
Vegetable Oil For Frying
Filling
2 1/2 Cups Full Fat Ricotta Cheese
1/2 Cup Powdered Sugar
1/4 Cup Chopped Roasted Pecans
1/2 Cup Peaches copped fine
1 Vanilla bean scraped of seeds
To make the shells:
Mix together the flour, butter, sugar, and salt. Begin to add the Butter milk then the wine, adding enough so that you have formed a fairly firm dough.
Knead for a few minutes until smooth. Form into a ball, wrap in plastic wrap, and let sit at room temperature for about one hour.
Half the dough, and roll thinly to about a 1/4 inch thickness. Cut into 4 squares. Place a metal tube diagonally across each square, and wrap the dough around the tube. Seal the edges with a little beaten egg.
Heat the oil in a large pan until it reaches a temperature of 375 degrees F. Drop one or two tubes into the hot oil at one time, and cook until golden. Remove from the pan, cool, and gently slide the cannoli shell from the tube.
Continue to make the rest of the shells in this manner.
To make the filling:
First let the ricotta sit in a strainer over a small bowl in the refrigerator for 30 minutes to remove excess whey.
Mix the ricotta with the rest of the ingredients. Chill in the refrigerator for at least 30 minutes.
Fill each cannoli shell carefully, and sprinkle with a little extra powdered sugar if desired. Serve with a scoop of Ice Cream.
